Easy Strawberry Compote (15-Minute Fresh or Frozen Berries Sauce)
A quick, fruity sauce for pancakes, yogurt, oatmeal, and cheesecake, using fresh or frozen berries.
Strawberry compote is a fruity sauce you can make in 15 minutes and spoon over just about anything. It’s strawberries cooked down with sugar and a little lemon juice until you’ve got a thick, fruity strawberry sauce.
It’s great on pancakes, yogurt, oatmeal, or ice cream, and it makes a really good cheesecake topping too.
Best of all, fresh or frozen strawberries both work, so you’re not stuck waiting for berry season.
Why You’ll Love This Recipe
- Make a batch ahead. It keeps in the fridge for 3 to 4 days, so you can cook once and spoon it on all week.
- Just four ingredients. Strawberries, sugar, lemon juice, and a little cornstarch — all things you probably already have.
- You control the texture. Add the cornstarch slurry for a thick, syrupy sauce, or skip it and let the compote cook down for a looser, more intense one.
- Sweeten to taste. Taste as you go and adjust the sugar and lemon until the balance is exactly how you like it.
Ingredients and Substitutes
- Strawberries: Fresh or frozen strawberries both work well. Just remember frozen strawberries will become softer and saucier after cooking.
- Sugar: Adds sweetness to balance the tartness of the strawberries.
- Lemon juice: Enhances the flavor by adding a subtle brightness. Almost a most when working with strawberries.
- Cornstarch: Used as a thickener to give the compote a nice, syrupy consistency. Optional, but not required.
Step-by-Step: How to Make Strawberry Compote
- Prep Strawberries: If using fresh strawberries, wash them gently, hull out the green tops, and chop into bite-sized pieces. If using frozen strawberries, add them directly to a saucepan. Defrost on low heat with a splash of water, stirring often, then chop them with a knife or fork in the pot so there aren’t any large pieces left.
- Add Sugar and Cook: Sprinkle the sugar over the strawberries and stir. Turn the heat to medium and cook, stirring occasionally. Once the mixture starts to bubble, lower the heat and let it simmer gently for 5 to 10 minutes, until the strawberries are softened and juicy.
- Thicken: In a small bowl, whisk together the cornstarch and water until smooth. Pour about half of this slurry into the pot while stirring continuously. Keep cooking until the compote thickens. If you want it thicker, add more slurry gradually, stirring well each time.
- Adjust Flavor: Stir in the lemon juice, then taste your compote. If it’s not sweet or tart enough, add a bit more sugar or lemon juice to nail the flavor.
- Serve or Cool and Store: Remove the pot from heat. You can use the compote warm right away, or let it cool to room temperature and refrigerate it in a sealed container.
Tips
- Skip cornstarch for pure flavor boost. If you want a super intense strawberry flavor, try cooking the compote without cornstarch, letting the water evaporate until it thickens naturally. Just be ready for softer berries.
- Cooking time depends on the amount of strawberries. The more strawberries in the pot, the longer they’ll take to soften. Don’t rush the simmer when you’re working with large batches.
- Adjustment if using frozen berries. Because frozen strawberries release a lot more liquid, expect to use roughly twice as much sugar, lemon juice, and cornstarch to get the same flavor balance and texture.
- Cool with a lid off for thicker compote. Letting the compote cool uncovered allows extra moisture to evaporate, resulting in a thicker sauce once it’s at room temperature.
Uses
- Spoon it over yogurt bowls, chia pudding, overnight oats, or oatmeal.
- Use it to finish vanilla panna cotta, vanilla cheesecake cups, or a strawberry pistachio tart.
- Or keep it simple on pancakes, waffles, and ice cream.
Storage
Strawberry compote keeps best in the fridge for 3 to 4 days when stored in an airtight container. Make sure it’s sealed tightly to keep it fresh and tasty.
Recipes to Try
Looking for more? Check out the following recipes:
- Cherry Compote. Looking for a different berry twist? This rich cherry syrup adds a liqueur-worthy depth to desserts and breakfast dishes.
- Strawberry Curd. If you want something richer and creamier, this buttery curd with lemon zest and eggs makes a velvety spread perfect for cakes or waffles.
- Overnight Oats 101. A fuss-free, customizable make-ahead breakfast, and an ideal base for topping with your strawberry compote.
- Chia Pudding 101. Another creamy, customizable no-cook breakfast. It pairs beautifully with strawberry compote for a fresh and satisfying start.
Servings: 1 cup strawberry compote
Calories: 216kcal
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Equipment
Ingredients
- 2 cups strawberries 300 g
- 2 tbsp sugar 25 g
- 1 tsp lemon juice
- ½ tbsp cornstarch 5 g
- 2 tsp water 10 g
Instructions
- Prep Strawberries: Wash and hull fresh strawberries, chop into bite-size pieces. For frozen, add directly to saucepan, defrost on low heat with a splash of water, cut up into smaller pieces.
- Add Sugar and Cook: Sprinkle sugar over strawberries, stir. Cook over medium heat until bubbling, then simmer 5-10 minutes until strawberries soften.2 tbsp sugar, 2 cups strawberries
- Thicken Compote: Whisk cornstarch and water in small bowl. Stir half slurry into pot. Cook 1-2 minutes until thickened and add more slurry if needed.½ tbsp cornstarch, 2 tsp water
- Adjust Flavor: Stir in lemon juice, taste the compote, add more sugar or lemon juice until it tastes just right.1 tsp lemon juice
- Cool and Store or Serve: Remove from heat. Use warm or cool to room temp and refrigerate in sealed container.
Notes
- Nutrition information calculated using strawberries, granulated sugar, lemon juice, and cornstarch. Treat as a rough estimate.
Nutrition
Calories: 216kcal | Carbohydrates: 53g | Protein: 2g | Fat: 0.9g | Fiber: 6g
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